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Slow-Cooked Irish Stout Chicken

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Looking into my refrigerator and staring at all that I have left that needs to be cleared before I travel in less than a week’s time, I decided to make a chicken dish with whatever else I can combine together and stout or beer chicken came to mind hence  …


You may use just chicken legs cut into thighs & drumsticks pieces … I used one whole chicken which I already have in my fridge … cut into 8 pieces … coat the chicken pieces with 3 Tbsp cup seasoned flour … I put the flour in a zip-lock bag and toss the chicken about in the bag to get it coated with the flour


I used some whole shallots, baby carrots, a sprig of fresh Rosemary and 3 cloves chopped garlic


I have a pack (250g) of these chestnut mushrooms so I used these … you may use white button mushrooms


You will need 1can stout + 500ml chicken stock … I used Guinness Stout 


Heat 2 Tbsp olive oil in a Dutch Oven or a casserole dish and brown the flour coated chicken in batches, lift browned chicken out of pot onto a plate and set aside


Add the shallots & garlic into the pot and cook until slightly brown & fragrant


Return browned chicken pieces into pot then pour in the can of Stout … bring to a simmer


Pour in the chicken stock and bring to the boil and transfer, covered, to a 180ºC pre-heated oven and bake for 40 minutes – 1 hour or until chicken is tender and sauce thickens


You may serve up the chicken with mashed potatoes or pasta or even some garlic bread/crusty loaf if you prefer a more complete meal with something more filling… I merely served it up with some mangetouts + cherry tomatoes panfried with some chopped garlic & soy sauce …. it was so tasty 😉

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